Personal Recommendations - Pumpkin Bread

Please only reply if you have personally made and eaten the final product...thanks!

I made the WL friendly pumpkin bread using a recipe found on another board.  The recipe called for Wheat Flour but I used Spelt Flour instead.  For those that don't know Spelt is similar to wheat in appearance. However, spelt has a tougher husk than wheat, which may help protect the nutrients in spelt. Spelt flour has a somewhat nuttier and slightly sweeter flavor than whole wheat flour. Spelt contains more protein than wheat, and the protein in spelt is easier to digest.

Anyways, it was too grainy for me...just a weird texture.  It also turned out chewy on the outside but moist on the inside.  Honeslty, it was just strange all the way around.

Does anyone have a tried and true recipe that they'd be willing to share?

Thanks,
Heather

Hmmm........................I don't.  BUT, I'll check the Splenda website (they have reviews on there) and see what I can find.

Yeah, I know you want tried and true.  If I have time this weekend, I'll make one and let you know!!

MUAH!

T

That'd be great...but only if you're goinig to make one anyway!  I may toss this one and start over.